1 cup cooked or rinsed drained canned red kidney beans
1/4 lb. lean ground turkey breast
1 small onion, finely chopped
1 (14 oz.) can diced tomatoes with green chiles
2 tsp. Mexican seasoning mix
1/4 tsp. salt
6 oz reduced-fat restaurant-style tortilla chips
3/4 cup shredded reduced-fat cheddar cheese
12 pitted small black olives, sliced
1/4 cup sliced pickled jalapeno peppers, drained (optional)
1/2 cup fat-free sour cream
Instructions
Preheat the oven to 425 F. Spray a baking sheet with nonstick spray.
In a large nonstick skillet over medium-high heat, heat the oil. Stir in the beans, turkey, and onion. Cook, stirring to break up the meat, 3 minutes. Add the tomatoes, Mexican seasoning, and salt; cook until thickened, about 5 minutes. Remove from the heat and keep warm.
Spread the tortilla chips on the baking sheet. Sprinkle with the cheese, olives, and jalapeno peppers. Bake until the cheese just melts, about 5 minutes. Transfer the nachos to a serving platter. Top with the turkey mixture and sour cream and serve at once.
Per Serving (1 1/4 cups)- 204 Cal, 4 g Fat, 2 g Sat Fat, 0 g Trans Fat, 17 mg Chol, 483 mg Sod, 29 g Carb, 4 g Fib, 13 g Prot, 141 mg Calc
Points value- 4
Originally Submitted
1/27/2010
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